Peeling of key lime (Citrus aurantifolia) fruit aided with vacuum infusion, different levels of pectinase concentration and soaking time
The application of enzymatic peeling technology aided with vacuum infusion has been studied extensively in this study to ease the peeling process of key lime (Citrus aurantifolia) fruit. Through response surface methodology, the optimum parameters such as vacuum pressure (450–600 mmHg), pectinase...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/81631/1/LIME.pdf http://psasir.upm.edu.my/id/eprint/81631/ https://link.springer.com/article/10.1007/s11694-019-00130-7 |
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